The sorting process will separate the peaberries from the regular coffee, as the peaberry cherries are smaller than regular cherries. Because only relatively few of the cherries that come off a tree are peaberry, there is a limited quantity of them available. And as a result of the limited quantities, and the extra labor required to sort these coffees, peaberry coffee is usually more expensive. Tanzania, with its mountainous terrain and volcanic, rich soil, offers the perfect home for a beautiful coffee tree.

Is There a Perfect Coffee Brewing Temperature? According to the National Coffee Association, the ideal water temperature for extraction is between 195°F and 205°F , which is a little below the boiling point of water, 212°F. What is Plantation A and peaberry? Robusta, however, makes up the remaining 30%. “This is produced primarily in the Kagera region, in the north west of the country, by the shores of Lake Victoria,” Keremba explains. Coffee plants were first introduced to Tanzania from Ethiopia around the 16th century. The warm temperature with humid climate, volcanic soil and the high altitudes of Mount Kilimanjaro were ideal for the plant’s growth. Tanzania Peaberry Coffee Taste and Flavors Peaberry coffee beans are a natural mutation of the coffee beans inside the cherry. So, to understand how peaberry coffee beans are different to ‘normal’ ones, I am going to briefly go through the coffee cherry anatomy – apologies if I am stating the obvious for some!One of the key economic strategies for the new government in Tanzania was to boost the coffee industry. Many farms were nationalized, becoming state-run cooperatives. Long story short— this attempt to increase efficiency and production failed terribly. Peaberry beans are not as common as regular beans, so they’re very sought after and many consider them to be some of the best coffee in the world. About 10-15% of all coffee beans harvested will be Peaberry. In conclusion, peaberries aren’t necessarily better than other beans, just different. So if you find a brand of blend that really suits your personal tastes, then hooray! But don’t beat yourself up if you find there isn’t much (if any) notable difference between your got-to and its peaberry counterpart. Finally, there is a reputational issue with the country’s coffee in Tanzania itself. Most Tanzanian coffee is exported, and very little remains for the underdeveloped internal market. What makes peaberry coffee superior to other coffee beans is how they are treated. As a higher value commodity – regardless of whether or not they are intrinsically better – they are almost exclusively treated with more care. So you could well get a better cup purely as a result of this and nothing else.

It’s worth noting that caffeine does not equal stronger flavor, so if it’s more flavor you’re after, you’ll need to consider the roast level, the origin, and the extraction method. Where to buy Peaberry coffee Here’s a super simplified regional coffee guide to use as a rule of thumb if you’re unsure of what your tastes line up with: Yet while every farm has the potential to produce peaberry beans, not all go to the effort to separate these seeds from the rest of the harvest. With Germany losing control of the colony post World War I, the country, which was called Tanganyika at the time, became a British colony. This Pacamara (a type of coffee variety) comes from the Santa Felisa Farm in Guatemala. Established in 1904, Santa Felisa Farm has maintained the founding values of integrity, quality, loyalty and justice. The Farm is now run by the fourth generation siblings under the guidance of the visionary agronomist, ecologist & Q-Grader, Anabella Meneses.Keremba adds that arabica comprises 70% of all coffee grown in Tanzania, and says that the main varieties are Bourbon and Kent. However, other popular varieties include Typica, Nyassa, and N39. Eventually, the industry was privatized, allowing producers to sell more directly to coffee buyers, and the coffee industry in Tanzania took the approximate shape that we see now. In terms of caffeine, peaberry beans generally have a slightly higher caffeine content by weight than regular coffee beans. This makes sense if you follow the argument of all the energy and good stuff being imparted to one, not two, coffee seeds. Ultimately, it is the responsibility of the roaster to bring out the full potential of peaberry coffee beans How to roast peaberry coffee beans

There are curing stations in Tanzania that aim to add value to cherries by processing it to high-quality, very marketable green coffee.”For example, Kona peaberry coffee, which is grown on the slopes of Hualalai and Mauna Loa in Hawaii, is one of the most expensive and sought-after on the market. By not having to grow with a twin, the beans don’t develop one flat side. Instead, peaberry beans are smaller and rounder than regular coffee beans. They also don’t have to share any of the natural resources when developing which can lead to a sweeter, more pronounced flavor. So, first off you need to know how coffee normally grows. Typically, coffee beans form in pair inside of the cherries of a coffee plant. That means each bean has a flat side and a rounded side as the two are pressed together at the center of the fruit. This formation is called a flat berry. However, that name isn’t typically used as it is form that the vast majority of coffee beans take. Peaberry coffee beans are a magical freak of nature: a natural mutation in the coffee cherry. It’s where just one seed develops inside the coffee cherry rather than the typical two (twin) seeds. Although they are referred to as beans, the coffee that we know and love is in fact a seed. Normally, the seeds inside coffee cherries develop two flat surfaced sides. In approximately 4-6% of the world’s coffee production, only a single seed grows inside the coffee cherry. These are what we refer to as peaberries.

Important notes: The 100% Kona coffee as peaberries has been dubbed the “champagne of Kona” Buy Now The last twenty years has seen the average age of the farmer rise. This is because each of the 0.5 - 2 acres farm reduces as it gets divided amongst the next generation each time. This has meant younger people leaving the area. So, you can imagine, that at those high altitudes and slopes, transportation of the coffee to the processing plants by older farmers has become difficult. There is very little to support either theory— whether it is a good thing or bad. If you took a lot from a single farm and separated out the peaberries from the regular cherries, then processed and roasted both batches the same, the two coffees would absolutely taste different. No doubt about it. But would one taste objectively better than the other? No. They would taste like two different coffees.The coffee bean starts its life as the seed of the coffee cherry—or rather, we should say it starts life as a seed of the coffee cherry. A typical coffee cherry contains two seeds nestled inside its fruit, and these seeds lie flat against each other, giving coffee beans their characteristic half-dome shape. Fresh Roasted’s Tanzanian Peaberry is farmed in the Mbeya region in the Southern Highlands of Tanzania. This area is Tanzania’s biggest Arabica producer, and it is the 100% Bourbon Arabica beans that the peaberries are sourced from. Whether it’s a light roast or a medium roast, full development is essential. When performing a light roast, there is a much higher chance of inadequate development, as the coffee is roasted for less time and with less heat than a medium roast. It is estimated that over 320,000 smallholder farming households are responsible for 95% of the coffee production in the country. Coffee cultivation in Tanzania is centuries older than the nation itself. It is believed the plants were brought into the country as seedlings in the 16th century from Ethiopia, by the Haya people. They typically used coffee as a medicine and stimulant - chewing it rather than making a drink from the beans. For them, coffee beans were a currency. It wasn't until the late 1890s, when the country was under German colonial rule, that commercial cultivation began on the slopes of Mount Kilimanjaro not far from the capital Dar-Es-Salaam. Following the First World War, Britain took control of Tanzania (then known as Tanganyika) up to 1961 when it gained independence.